Hul-tové & Majgehuli

  Rice growing began in the coastal wetlands of eastern China  7,700 years ago. Reading about the rice fields in China during the Stone Age set me thinking about the history of food and our own traditional recipes that have been passed on for generations. Wonder when the oldest recipe was documented in written form?

A family favorite, this combo has been a weekend super hit for multiple generations now.

Hul-tové

Sweet pumpkin : chopped in cubes

Arhar daal: 1 cup boiled

For the masala:

 Dhaniya Seeds: 2 tsp

Cinnamon: 1/3 os a stick

Peppercorn: 8-10

Cumin: 1 tsp

Red chili: 4-5

Asafoetida: 1/4th tsp

Chana Daal: 1 tbsp

Coconut fresh grated: handful

Roast the above (except coconut) in 1/4 tsp oil till it leaves aroma. Let it cool for a bit, add coconut and grind  to fine paste.

Cook the pumpkin and daal (separately), to it add the above ground masala, lemon size jaggery, tamarind paste ( juice of a lemon size tamarind) and salt . Bring to a boil.

For tempering: In heat 1 tsp of ghee add mustard seed, after it splatters add asafoetida and curry leaves.

Majgehuli

Grind the below into fine paste

Coconut: 3/4 cup

Cilantro leaves: small bunch

Green Chili/Thai pepper: 3-4

Peppercorn: 4-5

Jeera: 1 tsp

Turmeric: 1/4 tsp

Mustard seed: 1/4 tsp

Salt to taste

Add the above paste to 2 cups of yogurt (preferably sour yogurt). Do not heat.

For tempering: In heat 1 tsp of ghee add mustard seed, after it splatters add asafoetida and curry leaves. Enjoy the combo with steaming rice and ghee.

We would love to hear about recipes that have been part of your family for generations, please leave a link. :)